This rich and decadent chocolate cake with espresso buttercream and caramel glaze combines all the flavours of your favourite coffee splurge.
I had a hard time coming up with a name for this moist and decadent chocolate bundt cake. Mutant Oreo cake? Humongous whoppie pie? Nope, although both of those would obviously be delicious. Mocha-choca-lata-frappa-supa-dupa-caramello cake? A+ for descriptiveness, but doesn’t exactly roll off the tongue. Sounds more like song lyrics than a clever name for an indulgent dessert. So Caramel Glazed Mochaccino Cake it became. A cake by any other name, is just as delicious.
The bittersweet chocolate, cocoa and coffee combine for a rich, moist cake with a soft texture and real depth of flavour. A luscious layer of delicately flavoured coffee buttercream and a generous drizzle of caramel finish it all off. This truly is a special cake that is super easy to make, and even easier to enjoy! Now, if only it had the caffeine kick of a Caramel Mochaccino.
Preheat oven to 350°. Grease and flour a bundt pan.
Melt the chocolate over low heat in a small saucepan, stirring often. Remove from heat and let cool slightly. Whisk in the oil and sugar until smooth, then beat in the egg.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Add in the melted chocolate mixture, espresso or coffee, and buttermilk and mix gently just until combined.
Pour the batter into the prepared bundt pan and bake 45-50 minutes, or just until a toothpick inserted in the middle comes out almost clean.
Cool on a wire rack for 10-15 minutes, then turn out and let cool completely.
While the cake is cooling, make the coffee buttercream. Beat the butter until smooth and fluffy. Slowly add in the icing sugar, beating well. Add in the espresso or coffee, a few drops at a time, until desired consistency and flavour is reached.
Once the cake is completely cool, cut horizontally into two layers. Frost the bottom layer generously and gently replace the top layer.
Sweet, fluffy and oh-so fragrant French vanilla cupcakes.
You know how you can spend $2.50 and get the supermarket brand white vanilla ice cream, or you can spend $8.50 and get that creamy rich yellow vanilla ice cream? It’s the same with cupcakes, there’s vanilla cupcakes and then there’s VANILLA cupcakes. These delicious, sweet, fragrant French Vanilla Cupcakes fall into the all-caps category.Read More »
With salted caramel in the pie filling and drizzled over top, this individually sized twist on classic apple pie will satisfy the caramel apple lover and flaky pastry lover in all of us.
Layers of cinnamon spiced apples tossed in a salted caramel sauce, baked in a flaky pastry crust, then drizzled with even more caramel sauce on top. Not much left to say here really. Apple pie is awesome. Read it, make it, bake it, eat it. Done.Read More »
Smooth, creamy and full of flavour and colour, this recipe for pumpkin pie cheesecake bars with a gingersnap crust is perfect for Fall.
Yes, I did in fact post a pumpkin recipe last week (these Pumpkin Pie Chocolate Cupcakes). And yes, here is another pumpkin recipe this week. If there’s a point you’re trying to make, I’m not sure I’m getting it. Can’t stop, won’t stop. Pumpkin, pumpkin, pumpkin. I know that’s all you’re seeing and all you’re reading about, but there’s a perfectly rational explanation for the obsession with this round orange root vegetable that seems to be stuffed into everything this time of year. Repeat after me, pumpkin is delicious.Read More »
Rich chocolate cupcakes piled high with velvety smooth pumpkin pie.
Happy Canadian Thanksgiving everybody! We Canadians celebrate our Thanksgiving a whole month earlier than our neighbours to the South. Our early Thanksgiving just means we have that much more time to enjoy pumpkin pie, arguably the best part of the holiday. A blissfully extended pumpkin-everything season – from the first infamous PSL in September, all the way through to the last few bites of Christmas dinner pumpkin pie.Read More »
Cloves and cinnamon lend a delicately spiced update to classic banana cake.
This cake is a beautiful blend of banana bread and spice cake. The buttermilk makes it light and tender, while the bananas keep it moist and sweet. The banana flavour is subtle, just enough to blend with a touch of cinnamon, cloves and allspice. It’s delicious by itself, but is pretty much close to perfection topped with a lush layer of tangy cream cheese frosting.
Moist and light vanilla cupcakes filled with lemon curd and topped with blackberry buttercream.
I love everything about cupcakes, that delicious light cake topped with layers of rich frosting, what’s not to love? Well, the decorating, actually. I am absolutely, shockingly, terrible at decorating cupcakes. Some of the baking bloggers I follow make my jaw drop with their skills – icing and buttercream transformed into rose petals, snowflakes, and layer after layer of perfectly draped fondant.
Smooth and sweet lemon lime filling nestled in a crunchy graham cracker crust.
Full of bright flavours, and probably one of the easiest pies to whip together, this pie is a cross between lemon meringue and key lime pie. The beauty of this dessert is its simplicity. Simple to make, simple clean flavours and simplest of all to eat. A simple little pie that manages to be crunchy, creamy, tangy, tart and sweet all at the same time.
Smooth and creamy baked custard topped with caramelized sugar sauce.
Ok, well I’m not actually in Argentina… But if I close my eyes just so, and take a big bite of this sinfully creamy and lush flan, I can just imagine I’m there. We all have those desserts that are so much more to us than just a dessert. They are a tradition, they evoke memories, they symbolize a moment in our lives. This is one of those desserts to me.
Warm and fluffy soft pretzels, baked to golden brown perfection.
This is not the sweetest recipe, but you know what, I haven’t been feeling so sweet. Just one of those weeks, you know? I can’t put my finger on anything in particular, it wasn’t terrible, no major catastrophes to speak of, but it wasn’t the greatest week around, either.Read More »
Buttery shortbread, creamy cheesecake and sweet pecan pie come together in one amazing cheesecake square.
Pecan pie? Cheesecake? Shortbread? You like these? Good! You’re going to love this week’s recipe, because it takes all three and layers them all into one delicious square. This is an out-of the-world recipe. If you have any favours you need to ask of anyone, this is the dessert you need to have on hand for bribing. You know, to sweeten the deal…pun intended.
Sweet, flaky pastry stuffed with juicy pears and glazed with pure maple syrup.
Here we are, second week of January almost over. Any New Year’s resolution makers out there?
Personally, I don’t make them. Despite being an avid Goal Setter, List Maker and all around Planner kind of girl, resolutions just aren’t my thing. But I know resolutions work for a lot of people, and you know what, I really respect that. So this week I’ve brought you an amazing recipe that resolution makers and non-makers alike will enjoy. This beautiful and rustic maple pear galette is maybe actually, very slightly, just the teeniest bit healthy. Ok, not necessarily healthy, but how about not-so-terrible-for-you?Read More »
Dark chocolate cookies topped with peppermint crush frosting and marshmallow.
Happy New Year to all of you. Hope you all enjoyed some time off with your loved ones. May all your dreams come true this year, and may you all enjoy peace, love and positivity.
I’m still dealing with this never-ending cold, so I had a very nice, very quiet, super glam New Years with the Argentinian and the Sidekick; it involved a couple glasses of red wine, Netflix, jammies and copious amounts of cough medicine. My kind of New Years! I’m not sure if it was the blend of cough mixture and wine, or just the general good vibes in the air, but I was in a very, very happy place.Read More »
With chopped cranberries, citrus zest and a sweet orange glaze, this moist bundt cake is full of flavour and holiday cheer.
So, how were your holidays everyone? Hope they were full of food, drink, family and fun!
If you’re like me, you’re a little over-sugared and hungover, but still not quite ready to give up on your favourite holiday flavours. Enter this cranberry-orange bundt cake, the perfect post-holiday treat. It’s not too heavy or sweet, and full of bright citrus flavour and tart punches of cranberry.Read More »
Fluffy cinnamon rolls with sweet eggnog cream cheese frosting – a fun and festive twist on everyone’s favourite sticky treat.
It’s baaaaack! Yes, eggnog has made it’s sneaky little seasonal cameo once again. So naturally, I’m going to consume liters and liters of the stuff before it disappears again. It’s really the only sensible thing to do. And of course, stuff it into as many different kinds of baked goods as logic allows. Starting with these cinnamon rolls.
Soft and warm oatmeal cookie cups filled with gooey caramel apple goodness. Fun and rustic, not to mention, delicious.
If this dessert were an accessory, it would be a cozy buffalo check scarf. In my mind anyway. Or maybe I subconsciously made the connection as an excuse to photograph my favourite scarf of the moment. It makes such a pretty backdrop, don’t you think?
Moist and light vanilla cake filled with tangy lemon curd and frosted with white chocolate cream cheese icing.
I like to call this sunshine cake. Bursting with lemony goodness and creamy white chocolate, this pretty cake will brighten up any grey day. This cake is a bit of work, but the results are totally worth it.
When I decided to bake this cake, we were going through a couple of dark and dreary weekends. Now that I’ve finally got the post finished and ready to publish, there’s been nothing but beautiful, sunny, crisp fall days. So I fully acknowledge that I look like a bit of a Debbie-downer writing about grey days and needing to stuff my face with lemon cake to feel better, when in fact the weather’s been nothing short of amazing! So here’s hoping, fingers crossed, that it’s grey and miserable wherever you are reading this from.Read More »
Moist banana toffee muffins filled with banana cream and topped with crunchy toffee bits.
Bananas and baking are the perfect match. Bananas are inexpensive, always on hand, and a naturally healthy sweetener.
Despite the glowing review above, I don’t like bananas – not just to eat on their own, anyway. At home they sit pathetically in the fruit bowl, uneaten, getting blacker and blacker and blacker. Which works out well, seeing as all I want to do is mash them up and stick them in some delicious bread, cupcake, or smoothie. Or these amazing muffins!
Apple pear cobbler with buckwheat honey whipped cream.
Apples and pears are in the peak of their season. I stocked up on BC grown Royal Gala apples and Bartlett pears this week, and naturally, my thoughts turned to baking. I love pears, but I don’t often bake with them. After this cobbler turned out so well, I think I’ll use them more often! I was really pleased with how they retained their flavour and firmness. I think the key was using pears that had barely turned soft yellow – and in fact were still just the tiniest bit green.
Gooey dark chocolate and peanut butter brownies, topped with creamy peanut butter frosting. This is not a brownie, this is a brownie experience.
After putting my little son to bed after trick-or-treating last Friday, the obvious thing to do next was root through his candy haul. Turns out he had quite the stash of peanut butter cups in that little plastic pumpkin bucket. My husband and I happily helped ourselves, secure in the knowledge there would be plenty left over, and my little guy innocently snoring away would be none the wiser about his candy-stealing parents. I was definitely feeling the peanut butter and chocolate love.
These decadent, no-holds barred brownies have cocoa, dark chocolate chunks and peanut butter baked into the batter. They’re fudgy and gooey with delicious crunchy corners, just the way I like it (and hopefully how you like it too). But the peanut butter doesn’t stop with the batter. Creamy peanut butter frosting tops the brownies off and pushes the indulgence envelope.
4 ounces semi-sweet baking chocolate, coarsely chopped into chunks
Peanut Butter Frosting
6 tablespoons butter, softened
3/4 cup smooth peanut butter*
1 cup confectioner’s sugar, sifted
3-5 tablespoons milk
Preheat oven to 350°. Line an 8″ square baking pan with foil, making sure the foil hangs over the sides. Lightly grease.
Beat the butter until light and fluffy. Add the peanut butter and cream until smooth.
Add the sugar and cocoa powder and stir until smooth and combined. Add in the eggs one a time, then add the vanilla, stirring until well combined.
In a separate bowl, whisk together the flour, baking powder and salt.
Fold the flour mixture into the peanut butter mixture, mixing just until combined. Gently fold in the chocolate chunks.
Pour batter into the prepared 8″ square pan and bake 35 – 37 minutes. Cool completely.
While the brownies are cooling, prepare the peanut butter frosting. Beat the butter and peanut butter together until smooth.
Slowly add in the confectioner’s sugar, about 1/4 cup at a time until completely smooth and blended. Add in the milk, a tablespoon at a time, until you reach the desired consistency.
Smooth frosting evenly over the brownies.
*I always try and use the most natural ingredients whenever possible. I’m a big fan of making my own nut butters, but unfortunately, my homemade peanut butter just didn’t cut it in this recipe – the brownies were overly oily, and the buttercream was a mess. So, I’m going to fully recommend that awesomely delicious super market peanut butter full of sugar and artificial stabilizers. Enjoy it, because it makes these brownies a DREAM!
This pumpkin bread is cinnamon spiced and everything nice. With warm pumpkin flavour, a cream cheese ribbon and melted chocolate chips, it’s basically autumn in a loaf pan.
Pumpkin is so versatile. it tastes great with a huge range of flavours, and adds beautiful colour to baking. I use canned puree, but I bow down to anyone who’s making their own.
Lately I feel like I’ve been baking everything and anything pumpkin, but somehow still have pumpkin puree to use up. So I decided to take all my favourite ingredients that pair nicely with pumpkin and throw them all into one delicious quick bread. Cream cheese, cinnamon, chocolate…. yes, yes and yes.